So I mades some foods.
It was actually a bento recipe, from the Just Bento site. She called it Sweet Pepper and Carrot confetti. So I guess that's what I'll call it as well. It's a really simple recipe, which I obviously adore, because hard complex recipes make my eyes go funny.
It was delicious. And I will definitely be making it a staple.
1/2 an onion
2 sweet peppers (I think bell peppers should be fine)
1 medium sized carrot
1 stock cube
340ml of hot water
2 tablespoons of soy sauce
Makes approximately 2/3 servings (depending on how hungry you are!)
chopped diced up half of a red onion I had lurking in my fridge (terminology is hard!).
Then I chopped up the sweet peppers too!
Eventually they end up diced.
Then I got confused. How do you dice a carrot!?
By cutting each slice into quarters? No?
Well that's how I did it. Oh well.
The original recipe calls for dashi, but I'm not that authentic. And I don't have any vegetable stock in *carnivore face* So I used a fish stock cube.
I dissolved the stock cube in about the hot water, and then put it on to boil.
Is it boiling? Is it boiling? Did I put in too much water?
No, it's okay, it's boiling.
Getting this close is a silly thing to do.
Then I put the chopped vegetables (the onion, the carrot and the peppers) into the boiling stock...
and left it until all the water had evaporated. It took about 20 minutes.
Then I threw in about the soy sauce (it sizzles incredibly) and added a liberal amount of black pepper.
All that was left was lovely, caramelised vegetables - or confetti, if you're trying to sell this to people who despise the 'v' word.
I ate it with brown rice and sprinkled nori on top.
This is the moderate amount of nori I put on for presentation. And then I om nom nommed my way through the entire plate.